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1.
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Preheat oven to 400 degrees F. Melt 2 Tablespoons of the butter and toss with the breadcrumbs and parmesan cheese.
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Set aside.
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2.
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Cook macaroni according to package instructions.
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Be sure to add 1 Tablespoon of salt to the cooking water.
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Drain macaroni and leave in the colander, setting aside.
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3.
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Wipe the pot dry, add the remaining 6 Tablespoons butter and melt over medium heat.
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Stir in the garlic, dry mustard, cayenne and nutmeg and cook until fragrant, 30 seconds.
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4.
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Whisk in flour and cook for 1 minute, whisking continuously.
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Slowly whisk in the milk and broth.
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Bring to a simmer and cook, whisking often about 6 minutes, until mixture is slightly thickened.
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5.
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Take off heat and whisk in the Colby and cheddar cheese until completely melted.
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Season with salt and pepper to taste.
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Stir in the macaroni, breaking up any clumps, until well combined.
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6.
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Pour into a 13X9 buttered baking dish.
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Sprinkle with breadcrumbs.
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Lightly dust with paprika for color, if desired.
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Bake until golden brown and bubbling around the edges, 25 to 30 minutes.
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Cool for 10 minutes before serving.
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Can be made ahead and refrigerated.
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Do not add breadcrumbs until right before baking.
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Remove from the fridge and allow to sit 1 hour at room temperature before baking.
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Bread Crumbs ~ use good quality white bread (Pepperidge Farm Soft Hearty White is best); tear 2 pieces into quarters and pulse in food processor 8 or 9 times for course crumbs.
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Add butter and parmesan mid way through pulsing.
